Students receive around-the-world education in new program

Published in FSD Update

By 
Mallory Szczepanski, Digital Production Editor

In October, The Nutrition Group, the food management company based in Irwin, Pa., launched a new companywide food education program called Take Nutrition Global.

Foodservice employees teamed up with consumer science and language teachers to create a monthly cafeteria program where students are introduced to healthy foods and facts from around the world. The program’s goal is to introduce students to unique and ethnic foods, while also teaching where the food comes from.

“This [program] is a chance for foodservice directors to talk to students about what they like, what they don’t like and how willing they are to try new things,” says The Nutrition Group’s Michelle Marker, director of programs.

High school students have monthly taste testings of the program’s items. Any featured recipes the high school students like are added to the regular lunch menu.

To incorporate education into the program, an information table is set up in the cafeteria where students are given a handout with country facts, a map and recipes to take home.

“The students look forward to the handouts, and teachers are excited to participate in the program,” Marker says. “The students are curious and always asking what will be featured next month, even though we try to keep that a surprise.”

The program has even helped break the language barrier between foodservice staff and students and has helped connect the staff and school boards, which are made up of people who often don’t make it into the cafeterias to see the program in action. During each monthly school board meeting, foodservice directors present the Take Nutrition Global items to inform them on what the program will be featuring that month.

“Every school is different and every school has different students,” Marker says. “What works at one school doesn’t mean that it will work at another. This is a good way for our foodservice directors to test new items and weigh out what works and what doesn’t at each school.”

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources